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Old 05-25-2012, 02:19 AM   #21
igliashon
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Feb 2012
Oakland, CA
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My next stout is definitely gonna be in the Imperial Russian Stout vein...columbus and nugget, methinks, plus roasted beets and super-dark buckwheat.

 
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Old 05-30-2012, 01:43 AM   #22
igliashon
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Feb 2012
Oakland, CA
Posts: 936
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Couldn't keep my patience, so I cracked a bottle tonight. Yep, still flat, but holy moses did I ever nail the taste on this one! This is a 100% success. It tastes like Deschutes Obsidian, and I couldn't be more pleased. This is about as perfect a stout as I could ask for. The twang is almost non-existent, and the roasty chocolatey character is perfect. The hop bitterness is clean but assertive, the mouthfeel is smooth and robust. This is DEFINITELY a recipe worth repeating. We'll see how it holds up over the next several weeks (I will try not to touch another one for at least another two weeks to ensure adequate carbonation), but if you're looking for a good stout recipe, look no further!

 
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Old 05-30-2012, 03:42 AM   #23
thanantos
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Apr 2011
, MICHIGAN
Posts: 283
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Good to hear!

I mentioned the Sam Adams Baltic IPA before, and this one might be a good one to hop the crap out of to produce a similar style.

I am sure you will, but please let us know how this turns out when carbed up!

 
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Old 05-30-2012, 12:07 PM   #24
ChasidicCalvinist
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Feb 2012
Hookstown, PA
Posts: 350
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I'll have to put this one on my list to brew...the next beer I want to make is your grapefruit IPA
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Old 05-30-2012, 12:14 PM   #25
frothdaddy
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Jul 2007
Miami Beach, FL
Posts: 106
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I brew for me. I've been homebrewing for a few years, but only recently discovered a gluten sensitivity (not full-on celiac). I switched to a paleo diet and saw huge improvements, but beer had always been my cheat and left me feeling like garbage. Hopefully, this will remedy that.

 
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Old 06-12-2012, 03:56 PM   #26
brieuxster
 
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Dec 2010
St. Brieux, Saskatchewan Canada
Posts: 154


On 05-29-2012, at 06:43 PM igliashon said: "We'll see how it holds up over the next several weeks (I will try not to touch another one for at least another two weeks to ensure adequate carbonation)..."

Not nagging but it will have been a couple weeks this evening ..... pictures or it did not happen.

 
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Old 06-12-2012, 06:28 PM   #27
igliashon
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Feb 2012
Oakland, CA
Posts: 936
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Put a bottle in the fridge last night. Gonna crack it after school. I'll post pics if I can find my camera battery, but it's been MIA for a while.

 
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Old 06-13-2012, 03:55 AM   #28
igliashon
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Feb 2012
Oakland, CA
Posts: 936
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As promised!



About 30 seconds after pouring.



Look at that thick chunky head!



Lacing that just won't quit!

Tasting notes:
Look: thick and jet-black, with a chunky tan-colored head, retained for about 30 seconds but leaving a persistent tan lacing, somewhat like a frothy espresso.

Aroma: dark chocolate and some dark fruit, slight roasty sharpness.

Taste: initially sweet with a mild tang, not unlike a Guinness, giving way to caramel and dark fruit, then dark chocolate and toasted rye bread, finishing with a smooth bitterness and roast coffee that lingers, a slight tartness comes up at the very end.

Mouthfeel: thick and creamy, almost like a milkshake.

Conclusion: the infamous "sorghum twang" actually works really nicely in a stout, giving an edge to what might otherwise be a dull, overly-round beer. This is probably the most "drinkable" stout I've ever had, it goes down easy and doesn't feel heavy. The only weak point of it is that there is a thin almost salty tanginess that gets stronger as the beer warms up. My next stout will be all rice extract, and it will be interesting to see how it compares.

 
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Old 06-13-2012, 01:32 PM   #29
frothdaddy
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Jul 2007
Miami Beach, FL
Posts: 106
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What temperature/time did you use to roast the oats? Does a longer time at a lower heat vs. a shorter time at a higher heat make a difference when roasting oats?

 
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Old 06-13-2012, 01:39 PM   #30
ChasidicCalvinist
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Feb 2012
Hookstown, PA
Posts: 350
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Do you have a finalized recipe for this after post-brew and bottle conditioning or would you stick with it as is?
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